For a quick and easy side dish, try this roasted cauliflower recipe from Vegan Richa’s Indian Kitchen cookbook. Serve it with rice and a lentil dal—the spicier the better! And if you love dals, rich curries, flatbreads, savory breakfasts, exotic desserts, and all flavors Indian, then this book is for you. Richa Hingle’s recipesRecipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC, inspired by regional Indian cuisines and local ingredients, are streamlined for the home cook. Enjoy!
- 4 cups cauliflower florets
- 15 to 18 small red radishes, sliced (2 to 3 cups)
- 1 Tbsp safflower or other neutral oil (like canola)
- 2 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp nigella seeds
- 1 tsp red pepper flakes, or to taste
Preheat the oven to 425°F. Place the cauliflower and sliced radish in a large bowl. Add the oil and rub lightly to coat.
Pulse the fennel, mustard, nigella seeds, pepper flakes and salt to a coarse mixture in a spice grinder or blender. Add them to the vegetables and toss well. Spread the vegetables on a parchment-lined baking sheet.
Bake for 25 minutes or until the cauliflower is golden and tender to your preference.
Garnish liberally with cilantro and lemon juice before serving.